Lentils
We grow large freckled green Brewer Lentils. They hold their shape well when cooked on the stovetop, and are an outstanding source of veggie based protein.
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Easily adapted to be vegan!
Serves 5-6
Total time 60 minutes
Ingredients:
¼ cup olive oil
1 onion chopped
2 carrots chopped
4 garlic cloves minced
2 ½ tsp cumin
1 tsp curry powder
½ tsp thyme
28oz crushed or diced tomatoes
1 cup Brewer lentils
4 cups vegetable or chicken broth
2 cups water
1 tsp salt to taste
Red pepper flakes
Pepper
1 cup kale chopped
Juice form 1 lemon
*parmesan (optional)
Directions:
Heat olive oil in a dutch oven and add onion and carrot. Cook over medium heat till onions are soft. Stir in garlic, cumin, curry powder and thyme, cooking just until fragrant, then add the canned tomatoes and stir, scraping the spices up from the bottom of the pan.
Add lentils, broth, water, and 1 tsp salt. Add red and black pepper to taste. Heat to boiling, then cover and simmer 30 minutes or until lentils reach desired doneness.
Blend some of the soup
Add greens and cook 5 minutes until they wilt. Then add lemon juice right before serving, and sprinkle with parmesan if desired.
Adapted from Best Lentil Soup by Cookie + Kate
